Hi Dude! Congratulations for the channel! Recently I bought a Ooni Koda 12 and not get hot enough, reach máximum temperature of 330°C in the center. I read the essentials guide and checked all suggestions, but there is not the problem. Do you have any idea of what can be happening? I Know that you don’t work for Ooni but You have more experience than me. Thanks,
@@homemadeneapolitanpizza1300 I got the Ooni peel in 12". Working out great. You can easy pull the pizza on it and with a quick move is in the oven. Perfect from my view
Very good pizza and very good oven(i've the same 😉), try to cook the pizza 60/90 seconds. I see u cook in 2 minutes, is too much for real neapolitan pizza.
Wrong impasto man.. use more water 60% and rimacino flavour 1/3 , also don't put pizza over Owen for turn it! Use little palino ... I am a pizza maker from italy gl man
Rimacino? Semola? No!!! Soft wheat (farina) 00 is needed. What type of pizza do you make? Napoletana style? 59% is the recommendation according to the "disciplinare", but 62% is fine.
JoeLovesPizzaNapoletana i know but isn't the original ones born in 1800 for regina Margherita , its new recipe born in 70' after American import 00 , the only one original ancient recipe use only integrale flavour of romacino , in italy some pizza maker use 1/3 into the recipe and when possible not Manitoba or other supernstrong flavour , I come from Sicily so you know senatore cappello flavour or tumminia? It's 20km from mynpizzeria!
I make big cornicione pizza style but not soft and white like napoli stg style, 00 flavour isnt soo good for humane use, it too much raffinata and lost germe of seed the better parts of flavour ,
@@taninoumby9572ma quale farina usi? Semola di grano duro rimacinata? Hai una ricetta? E hai detto che fai la pizza con cornicione più grande, ma è il modo "canotto"?
JoeLovesPizzaNapoletana ciao uso farine Caputo , oppure farine di produttori locali si faccio La pizza canotto , la ricetta è semplice uso 1/3 rimacino e 2/3 integrale h2o a 60% variabile, lievito madre in % al calore del periodo 24/48 max ore di lievitazione , sono contro le 00 ultraraffinate
Hi what cheese did you use to sprinkle on ? Thanks
Could you provide a link to the turning peel or tell what it's called
Hi Dude!
Congratulations for the channel!
Recently I bought a Ooni Koda 12 and not get hot enough, reach máximum temperature of 330°C in the center.
I read the essentials guide and checked all suggestions, but there is not the problem.
Do you have any idea of what can be happening?
I Know that you don’t work for Ooni but You have more experience than me.
Thanks,
Where did you get your turning paddle from?
Where did you get your dough box from mate?
Glyn Johnston Solent plastics, the tray is about £4.50 and the lid another £2. Great boxes and fit in a conventional fridge!
Good vid! Some nice tips for me getting to grips with my koda. Cheers!
Now do a walkthrough of the Breitling!
Where did you get your dough box?
MrRking576 Solent plastics :)
@@homemadeneapolitanpizza1300 Thanks!
Good job...you are almost a napolitan guy!!!
Did you crack the stone by hitting it with the bottom of the peel? Sorry to see that.
Ron Heck yep, unfortunately. I’ll eventually invest in the new ooni peel I think.
@@homemadeneapolitanpizza1300 I got the Ooni peel in 12". Working out great. You can easy pull the pizza on it and with a quick move is in the oven. Perfect from my view
Ron Heck I think I’m going to order that too, expensive but probably worth it 💪🏼
How many grams of dough do you use per pie?
Spencer Godspeed I’m using around 230g per pizza.
Bene Bene .....tudo bene
For me the Pizza out of the Ooni Koda on youtube 🙂☀️🤝
65% hydro..is better..
Very good pizza and very good oven(i've the same 😉), try to cook the pizza 60/90 seconds. I see u cook in 2 minutes, is too much for real neapolitan pizza.
Silvio Savini yes this is an old video, check out my new ones!
Wrong impasto man.. use more water 60% and rimacino flavour 1/3 , also don't put pizza over Owen for turn it! Use little palino ... I am a pizza maker from italy gl man
Rimacino? Semola? No!!! Soft wheat (farina) 00 is needed. What type of pizza do you make? Napoletana style? 59% is the recommendation according to the "disciplinare", but 62% is fine.
JoeLovesPizzaNapoletana i know but isn't the original ones born in 1800 for regina Margherita , its new recipe born in 70' after American import 00 , the only one original ancient recipe use only integrale flavour of romacino , in italy some pizza maker use 1/3 into the recipe and when possible not Manitoba or other supernstrong flavour , I come from Sicily so you know senatore cappello flavour or tumminia? It's 20km from mynpizzeria!
I make big cornicione pizza style but not soft and white like napoli stg style, 00 flavour isnt soo good for humane use, it too much raffinata and lost germe of seed the better parts of flavour ,
@@taninoumby9572ma quale farina usi? Semola di grano duro rimacinata? Hai una ricetta? E hai detto che fai la pizza con cornicione più grande, ma è il modo "canotto"?
JoeLovesPizzaNapoletana ciao uso farine Caputo , oppure farine di produttori locali si faccio La pizza canotto , la ricetta è semplice uso 1/3 rimacino e 2/3 integrale h2o a 60% variabile, lievito madre in % al calore del periodo 24/48 max ore di lievitazione , sono contro le 00 ultraraffinate